Tocanita de pui cu vinete (Chicken and aubergine stew)

Scroll down for English recipe

 Dupa cum va spuneam asta-vara, gradina mea a fost plina de vinete. Am facut tot felul de conserve, dar cea mai buna a fost "Conserva de vinete in suc de rosii". Azi am folosit doua borcane (ultimele) pentru o tocanita rapida si plina de aroma verii.

Ingrediente pentru 6 portii:

• 1 piept mare de pui, taiat in bucati mici
• 2 borcane de 800 g de vinete in suc de rosii (sau 2 vinete medii si 500 ml suc de rosii)
• 2 cepe mari
• 5 catei de usturoi
• 6 linguri de ulei de porumb
• 1 lingurita maghiran uscat
• sare, piper dupa gust

Cum se face:

• Toaca ceapa nu foarte fin si taie usturoiul felii
• Incalzeste uleiul intr-o tigaie adanca si prajeste putin pe fiecare parte, bucatile de pui

•  Adauga ceapa si usturoiul. Amesteca bine 2-3 minute, pana ce ceapa capata o culoare galbuie

• (Daca folosesti vinete proaspete, pune-le si pe ele.) Adauga maghiran, putina sare si piper. Pune un capac si lasa 5 minute.
• Adauga vinetele din conserva cu tot cu suc de rosii. 

• Mai lasa 5 minute la foc mic, pana cand se formeaza sosul.
• Se serveste cu mamaliga.

English version

As I said last summer, my garden was full of eggplants. I canned them in all sorts of ways, but the best was "Canned eggplants in tomato juice ". Today I used two jars (the last once) for a quick stew full of summer flavor.


Ingredients for 6 servings:

     * 1 large chicken breast, cut into small pieces
     * 2 jars of 800 g eggplant in tomato juice (or 2 medium eggplant, and tomato juice 500 ml)
     * 2 large onions
     * 5 cloves garlic
     * 6 tablespoons corn oil
     * 1 teaspoon dried marjoram
     * salt and pepper to taste

How To:

     * Chops onion very fine and slice the garlic
     * Heat oil in deep skillet and fry a little on each side chicken pieces
     * Add onion and garlic. Mix well for 2-3 minutes, until onions turn a yellowish color
     * (If using fresh eggplant,  put them now) Add marjoram, salt and pepper. Put a lid and leave 5 minutes.
     * Add canned eggplant with the tomato sauce.
     * Simmer 5 minutes over low heat until sauce is formed.
     * Serve with polenta.